The White Hart

Book a table

Click here to book a table online, or call us on 01803 847111

View a menu

Get a flavour of the deliciousness on offer at dinner and lunch at The White Hart

Making the most of Devon

We endeavour to use local organic, free range and Fair Trade products as much as possible

A warm welcome awaits you at The White Hart.

We’re situated at the heart of The Dartington Hall Trust’s 1,200 acres of stunning formal gardens and leafy woodland paths.

With an emphasis on locally sourced food, and value for money, The White Hart is a place to enjoy a great meal in comfortable surroundings. View a sample a la carte menu

We also run a popular Sunday Roast, available 12-3pm on Sundays, booking advised. £11.50 adults / £6.50 children (main course only).

All booking enquiries: use our online booking form or call our Guest Services Team to make your White Hart reservation on 01803 847111.

For group bookings of 15+, please call our Sales Team on 01803 847147 to make a reservation. Pre-orders will be required.

Dining with a difference

From foodie evenings to weekend festivals, there’s always something special going on at The White Hart.

Explore all our latest events and offers ⇒


Opening hours & getting here

Opening times: 12-3pm & 5.30-9pm
Bar opening times: 12 noon-11pm

How to get here, including details on public transport and parking

Christmas bookings

Extremely limited availability remaining for our Christmas parties and getaways. Don’t miss out – book now.

Find out more ⇒


The White Hart blog

All blogs >
Luvo's crab and scallop remoulade

Luvo's recipe: Crab and scallop remoulade

A delicious seasonal recipe from Luvo Mafani, Sous Chef/Pastry Chef at The White Hart at Dartington Hall. Read More >>

Ludo's Sticky Toffee Pudding

Luvo's recipe: Sticky Toffee Pudding

Sous/Pastry Chef Luvo reveals The White Hart's recipe for their best-selling Sticky Toffee Pudding, complete with toffee sauce, brandy snaps and ice cream. Read More >>

Mackerel escabeche

Anuj's recipe: Mackerel escabeche

Mackerel is an oily fish and cooking it this way makes it lighter to eat – and the curing process means you can keep any remaining fish for at least a week in your fridge. Read More >>

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